Yup, planning on different styles.

I have 5 Meater probes, so I should be solid on that front.

Crispy skin was definitely lacking last year.

I found spatchcocking helped with an even cook while smoking. I plan on smoking the entire time. Using a pellet smoker.

Different brine though was about fridge space. I have a foodsafe bucket I use for brining, but it may be big enough for two birds.

Any advice for doing two birds in 1 cook?

Glenn, I'm planning on doing 2 turkeys this year. One wet brined and smoked, which I had good success with last year and am considering doing another one roasted with a dry brine, but roasting it.

I started spatchcocking my birds last year and think I'll do them both like that again.

💯

Sounds like it's the added time in added time at the refs discretion that gets you.

When the board goes up and shows the added time, that is a minimum number.

They will play for at least that many more minutes after 45/90.

After half, the clock starts at 45, regardless of added time, and goes up to 90.

Just like the end of the first half, the ref will add time for any stoppages.

In the first half it starts at 0 and goes up to 45. It does not stop. At the end of the half the ref adds time based on game stoppages for goals, injuries, video reviews, etc.

Additional time can be added at the refs discretion if additional stoppages occur in the added time.